SPAGHETTI SQUASH COOKING RECIPES

Name: Baked Spaghetti Squash
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 1 large (3- to 4-pound) spaghetti squash, halved lengthwise and seeded; 3 tablespoons extra-virgin olive oil; Kosher salt and black pepper; 1 cup freshly grated Parmesan; 1/2 cup panko; 1 garlic clove, grated; 1 teaspoon fresh thyme leaves; 8 ounces mozzarella, cut into 1/2-inch cubes (optional)

BAKED SPAGHETTI SQUASH RECIPE - NYT COOKING

Baked Spaghetti Squash Recipe - NYT Cooking image

Once baked and scraped into noodle-like strands, spaghetti squash becomes a frequent pasta understudy, tossed with pesto, tomato sauce or roasted vegetables. But it’s a versatile ingredient, as its mild flavor and gentle crunch also make it a good base for stews or even curries. For a basic roasted spaghetti squash recipe, follow Step 1, scrape the insides into strands, and be on your way. For a complete side dish, proceed with the rest of the recipe and top with herby breadcrumbs and Parmesan. You can also add mozzarella, which will melt into delicious little pools among the squash strands.

Provided by Ali Slagle

Total Time 1 hours 10 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 large (3- to 4-pound) spaghetti squash, halved lengthwise and seeded
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 cup freshly grated Parmesan
1/2 cup panko
1 garlic clove, grated
1 teaspoon fresh thyme leaves
8 ounces mozzarella, cut into 1/2-inch cubes (optional)

Steps:

Heat the oven to 450 degrees. Brush the cut side of each squash half with 1 tablespoon olive oil, then season with salt and pepper. Place squash, cut-sides down, on a parchment-lined baking sheet and roast until the squash is tender when poked with a fork, 35 to 40 minutes.
Meanwhile, in a small bowl, stir together the Parmesan, panko, garlic, thyme and the remaining 1 tablespoon olive oil. Season with salt and pepper.
Flip the squash and use a fork to scrape the squash into spaghetti strands. Stir in half the mozzarella, if using, then sprinkle the squash with the remaining mozzarella and the panko mixture. Roast until the top is golden brown and mozzarella has melted, 20 to 25 minutes.

SPAGHETTI SQUASH CASSEROLE RECIPE: HOW TO MAKE IT

Spaghetti Squash Casserole Recipe: How to Make It image

Spaghetti squash, like zucchini, can take over a garden. This is an excellent way to put that abundance to good use. I got the original recipe at a cooking class, and I've made it many times since. It's unique and tasty. -Mina Dick, Boissevain, Manitoba

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 05 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 small spaghetti squash (1-1/2 to 2 pounds)
1/2 cup water
1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
1 garlic clove, minced
1 cup canned diced tomatoes
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded mozzarella or cheddar cheese
1 tablespoon chopped fresh parsley

Steps:

Cut squash in half lengthwise; scoop out seeds. Place with cut side down in a baking dish; add water. Cover and bake at 375° for 20-30 minutes or until it is easily pierced with a fork. When cool enough to handle, scoop out squash, separating the strands with a fork. In a skillet, cook beef, onion, red pepper and garlic until meat is browned and the vegetables are tender. Drain; add tomatoes, oregano, salt, pepper and squash. Cook and stir for 1-2 minutes or until liquid is absorbed. Transfer to an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with the cheese and parsley; let stand a few minutes.

Nutrition Facts : Calories 160 calories, FatContent 9g fat (4g saturated fat), CholesterolContent 39mg cholesterol, SodiumContent 226mg sodium, CarbohydrateContent 7g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 14g protein.

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